Ingredients List

2 small or 1 large red bell pepper cored, seeded and cut into 1 inch squares

2 cups pineapple juice

1 tablespoon hot sauce

1/4 cup honey

2 tablespoons olive oil

kosher salt

For the pineapple cilantro rice:

2 cups rice

2 tablespoons butter

1 cup pineapple , finely diced

1/2 cup cilantro , finely diced

the juice from 1 lime

kosher salt

1 teaspoon hot sauce

Directions

For the kabobs:In a large bowl or resealable bag, mix together the pineapple juice, olive oil, hot sauce and honey until thoroughly combined. Set aside 2 tablespoons of the marinade.Place the pork cubes in the marinade - let the pork marinate for at least 30 minutes, up to 2 hours.Preheat the grill to medium-high.Remove the pork from the marinade. Thread the pork onto skewers alternating with the pineapple and red bell peppers. Season with salt to taste.Grill the kabobs for 3-4 minutes on each side, basting with reserved marinade, until lightly charred and pork is cooked through.

For the pineapple cilantro rice:Cook the rice according to the package directions. When the rice is finished cooking, remove from heat and stir in butter and 1 teaspoon of salt.Stir in the pineapple, cilantro, lime juice and hot sauce. Taste and add more salt if needed. Serve with the pork kebabs.